Vegan Chocolate Chip Muffins

Wake up in decadent style with a Bakery-Style vegan Chocolate Chip Muffins. Moist, fluffy, and bursting with chocolatey flavor.

Last month we were cleansing hard, right?

Now we are switching gears for the next week and a half to focus on the holiday of decadence. That’s right, Valentine’s Day is coming up and we are going to celebrate with all things chocolate. I’m super excited to share with you one of my favorite recipes I’ve ever made later this week (you’ll just have to come back) but before that happens, we’ve got something else to get excited about.

That’s right, it’s vegan Chocolate Chip Muffin time.

Hands down, my most popular recipe on the website is myBlueberry Muffins. You guys LOVE those muffins and that makes me so happy. Since I didn’t want to stray too far from what works, I adapted that recipe to make these vegan Chocolate Chip Muffins. Using simple every day ingredients, this fool-proof muffin is unbelievable moist, perfectly sweet, and filled with chocolate chips in every bite.

A few of the reason I love these muffins and think you will too:

Super easy to make. They can be throw together in about 10 minutes

Fool-Proof. No finicky egg replacer or hard to find ingredients.

Delicious Flavor. Moist with the perfect crumb and a hint of sweetness, plus chocolate chips in every bite!

Unbelievably Vegan. Share these with friends and you will undoubtedly hear the exclamation, “these are vegan?!”

Once milk/vinegar mixture is thick and curdled, resembling buttermilk, add the granulated sugar, oil, and vanilla extract, whisking together until the sugar has completely dissolved. Add the wet ingredients to dry ingredients and mix together until dough is evenly hydrated.

Fold in the chocolate chips.

Spoon the batter into the prepared baking sheet so that muffin molds are 2/3rd of the way full. Bake for 20-25 minutes until lightly brown and a knife inserted in the middle comes out clean

Remove from oven and let cool in the muffin tin for 5 minutes before transferring onto wire cooling racks to cool completely.

These muffins were awesome! I used coconut oil instead of vegetable oil, homemade almond milk, added some walnuts, and sprinkled turbinado sugar on top of the muffins right before putting them in the oven. They came out really good. Very moist, and hard to resist. I had my mother in law try some and she went on and on for like 20 or so minutes talking about how amazingly good they were and how she’s never tasted muffins so delicious in her life and we should go into business together and open up a bakery. I just laughed and showed her the recipe. She couldn’t believe it was vegan. Anyway, thank you so much for sharing. Your recipes are so delicious and you’re so awesome.

I just wanted to post I also tried this with Flaxmilk and although it doesn’t cuddle with the apple cider vinegar the muffins were DELICIOUS. Non vegan people at work had no idea! Trying with gluten free flour next and hoping for great results again.

Was good and can imagine better but WITHOUT the cinnamon! Ugh! The cinnamon was over dominating, not a big fan – wish I would have known before hand it was going to be so over-whelming. Need to make a new batch now. Should have been mentioned in the notes section.

I have made a few versions of vegan chocolate chip/blueberry/pumpkin/walnut muffins from around the internet and these are by FAR the best ones i have ever tried – that was a great recipe. They are not too sweet, super moist, and just DELICIOUS. Thank you for sharing!

Hey ! I was looking forward to your recipe and they are so yummy! I used almond milk and split up the vanilla extract w/ maple syrup (1 tsp vanilla extract & 1 tsp Maple Syrup. They turned out very yummy! Will make again 🙂

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